Pineapple Coconut Shrimp “Fried” Quinoa

So I was going to start by apologizing for the lack of recipes I’ve been posting lately but I think I’m going to stop myself. I started this blog as a way to share my love for cooking delicious food and sharing it with all of the like-minded folks out there. I didn’t start it so that I could feel guilty every day I don’t get a chance to create a new post.

Lately I’ve been extremely busy with work and when I’m not working, I just want to relax and spend time with my husband and puppy and NOT sit in front of the computer more since I spend my entire day in front of it. When it comes to enjoying my life and spending time with friends and family, I think that should always come first. SO, I’m putting it out there. I may not post every day, but when I do, I’m going to have fun doing it and I’ll continue sharing delicious recipes with you. I hope you’ll keep coming back and continue to follow me on my journey :).

Ok, let’s talk about this AMAZING shrimp dish.

I was kind of craving Chinese takeout the other night so I wanted to create something equally as delicious but a little bit more friendly on the waist line. I decided to make a little version of fried rice but use quinoa instead of rice.

I started out by cooking some onions & peppers and scrambling some eggs. Then I added the shrimp, cooked until done and finished off with the pineapple, quinoa and asian sauce. This whole meal will be on the table in about 30 minutes or less.

I wish I had made more of this for leftovers, it was almost even more delicious the 2nd day. Finish off with a little extra sriracha if you like it spicy.

Directions

1.

In a small bowl mix together soy sauce, sriracha, rice vinegar, ground ginger and chili sauce. Set aside.

2.

Melt coconut oil in a wok or large skillet over medium high heat. Add the onions and peppers and cook for 5-10 minutes stirring occasionally. Add more oil if necessary, crack both eggs into the pan and cook, stirring until egg is scrambled.

3.

Lightly salt & pepper the shrimp. Add the shrimp and pineapple to the wok and cook for another 3-5 minutes until shrimp is cooked through.

4.

Add the quinoa and reserved sauce to the wok and stir to combine well. Continue cooking for another 2-3 minutes. Stir in shredded coconut before serving.